Coffee and coffee products - Determination of acrylamide - Methods using HPLC-MS/MS and GC-MS after derivatization (ISO 18862:2016)
€75.00
Green coffee - Preparation of samples for use in sensory analysis - Café vert
€40.69
Foodstuffs. Determination of 16-O-methyl cafestol content of roasted coffee. HPLC-method.
€54.00
Foodstuffs - Determination of ochratoxin A in barley and roasted coffee - HPLC method with immunoaffinity column clean-up - Produits alimentaires
€51.24
Instant coffee - Sampling method for bulk units with liners - Café soluble
Analysis of coffee and coffee products - Karl Fischer method for the determination of water content - Part 2: Reference method for soluble coffee
€63.27
Analysis of coffee and coffee products - Determination of pH and acid content - Method for soluble coffee
€41.78
Analysis of coffee and coffee products - Preparation of coffee beverage for analytical purposes
€24.39
Food analysis - Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS-MS); German version prEN 16618:2013
€91.03
Food Analysis - Determination of furan in coffee and coffee products; German version prEN 16620:2013
€69.91
Analysis of coffee and coffee products - Determination of acrylamide - Methods using HPLC-MS/MS and GC-MS after derivatization
€77.20
Analysis of coffee and coffee products - Determination of loss in mass of soluble coffee - Part 4: Method for soluble coffee and soluble coffee products by heating under atmospheric pressure (routine method)
€56.17
Analysis of coffee and coffee products - Determination of loss in mass of soluble coffee - Part 2: Method using vacuum oven (routine method)
Green coffee - Determination of loss in mass at 105 °C (ISO 6673:2003)
Authenticité des aliments - Détermination de la teneur en 16-O-méthylcafestol du café vert et torréfié - Méthode CLHPAutomatic translation from French : Food authenticity - Determination of 16-O-methylcafestol content in green and roasted coffee - HPLC method
€82.00
